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Sunday, October 8, 2017

Banana Cupcakes with Vanilla Pastry Cream

We are now back to the beginning-the first "Baked" book, "New Frontiers in Baking" which, in my opinion is the best. I have bake extensively from this book and look forward to redoing some of my favorites.

This particular recipe is one of the few I haven't made before. I think I was leery of the pastry cream topping and the 6 egg yolks involved. As it turns out, rightly so!

The cupcakes are light and fluffy- quite different from a typical banana bread or cake, which tend to be heavier. The batter was easy to make but made more than the designated amount- but that's fine! More is better!

Now for the pastry cream-

I always debate as to when the thickness is the right thickness. Taste doesn't seem to be the issue- it's delicious, but being able to pipe the cream is a different story. Mine did not come out thick enough to pipe so I just lightly spread it on top. Sort of runny......

I think next time I would possibly fill the cupcakes with the pastry cream and top it with a light butter cream frosting. Lots of cream leftover- guess I'll just have to make cream puffs!!

2 comments:

The cupcakes really were light and fluffy. Not what you expect when you think of something with bananas. They were so good! I was not feeling confident about that pastry cream either. Decided to just do a half portion.